Apr 24, 2008

Appam (pronounced [apːam]), or hoppers, are a type of food in SriLankan and South Indian cuisine. It is called Aappam (ஆப்பம்) in Tamil Nadu. Appa is the singular of appam. It is eaten most frequently for breakfast.

Plain hoppers are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small appachatti in which they are cooked. They are fairly bland, and always served with a spicy accompliment. These hoppers are made from a batter using rice, yeast, salt and a little sugar. After the mixture has stood for a couple of hours, it can be fried in the appachatti with a little oil.

Ingredients for Appam

Raw Rice- 2 cups

Grated coconut – ½

Cooked rice- 1 tablespoon

Yeast solution

To prepare yeast solution

1 teaspoon dry yeastWarm water -1/4 cupSugar – 1teaspoon

Mix sugar and warm water. Add yeast and keep aside for 10-15 minutes or until a froth appears on the surface. Mix well until sugar and yeast granules are dissolvedand well risen. Always use fresh yeast.

To prepare Appam batter

Grind raw rice, grated coconut and cooked rice together. Batter should not be too watery. You can add coconut water while grinding. Add yeast solution and mix it well. Keep aside for fermenting for 6- 8 hours or overnight. Appachatti is used to make Appam.

1, Heat non stick appachatty.

2, Grease the appachatty with little oil.

3, Pour one ladleful of appam batter to the appachatty.

4, Lift the pan ( from the stove ) and slightly twist around to spread the batter in the pan to make circular shape ( see the photos below ).

5, Close appachatty with a lid and cook on low heat till the edges are golden brown. When the Appam is ready the edges resemble crisp lace and centre soft . Traditionally this is eaten with Stew/ chicken curry / egg roast/ coconut milk/ sugar .

Heat ghee in a frying pan. Fry onions till golden brown. Add tomato and masala ingredients. Saute well for five to ten minutes. Add marinated chicken pieces and salt. Cover with a lid and cook ( without water ) till meat is tender and gravy is thick.

Final Preparation

In a thick bottomed vessel , smear with little ghee. Then place a layer of chicken gravy, spread cooked rice over it…This should be repeated till everything is used. Seal thick bottomed vessel and lid with maida paste. ( make a thick paste of 3 teaspoon wheat flour / maida and water ). Cook on slow fire for 25 minutes. Remove the lid and serve with Raita. ( chopped onions in thick curd )

This Biryani is without food color . Ghee used also minimum. Normally fried onion and cashewnuts used for garnishing.. This is minus garnishing.

The dosa is a South Indian crêpe. This food, rich in carbohydrates and proteins, is a typical South Indian food taken as breakfast or dinner.

Though considered a breakfast dish, dosas are also eaten at other times of day. Those with wheat allergies or gluten intolerance will find the dosa a nice addition to their diets. They can be stuffed with vegetables, meats and sauces to create a quickly prepared meal.

Dosas are typically served with a side accompaniment which varies according to regional and personal preferences. More common side items include:

Sambar, wet chutneys, often coconut chutney — a semi-solid paste usually made of coconut, dal, green chilies, and mint or coriander (cilantro).

A masaladosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices. It wraps the dosa around a onion and potato curry.

Apr 16, 2008

The dosa is a South Indian crêpe. This food, rich in carbohydrates and proteins, is a typical South Indian food taken as breakfast or dinner.

Regular dosa batter is made from rice and split, skinned urad bean blended with water and left to ferment overnight. (A modified form of the same batter can be used to make idlis. Characteristically, the rice in idli batter is coarsely ground and in dosa batter, the rice is very finely ground. Furthermore, the rice to lentil ratio varies in both.) The rice can be uncooked and/or parboiled. The urad bean and rice can be replaced with highly refined wheat flour to make a maida dosa or semolina for a rava dosa.

The batter is then ladled in small amounts onto a hot greased skillet, where it is spread out into a thin circle and fried with oil or ghee until golden brown. The dosa may then be folded in half and served, or it may be flipped to cook on the other side and then served.Dosa served with Sambar, coconut chutney and tomato chutney. Variations of Dosa : Masala Dosa ( potato filling inside ), Ghee Dosa, Set dosa, Plain dosa….

Dora The Explorer is designed to engage pre-schoolers in a play along adventure. Online, your kids can join Dora and her band of animal friends as she journeys through the Spooky Forest, Crocodile Lake, and other exciting places. It’s on these quests that Dora faces problems and needs your child’s help. Dora can’t continue her adventure without your child’s input. The series is designed to actively encourage pre-schoolers in a play along adventure. Dora The Explorer builds on Nick Jr’s promise to ‘Play, Laugh and Learn.’ Each day Dora and her monkey companion Boots go on a high stakes journey – a quest filled with funny friends, puzzling problems and an arch villain fox...... more.

The idli (IPA:ɪdlːi), also romanized "idly" or "iddly", is a savory cake popular throughout South India. The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice.

Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.